I had intended to recreate the asparagus tart that Jen and I made at Laurie's last weekend. My asparagus was prepped, the filling mixed, and I had remembered to pull my puff pastry out of the freezer the day before when tragedy struck! Who knew that frozen puff pastry could go off? I mean, it had been up there for a while, but...I guess time got away from me. So instead I turned it into a pasta by sauteeing the asparagus (and throwing in some mushrooms for good measure) and adding the ricotta/gruyere mixture to it. I missed the buttery crunch of the puff pastry, but I think Jason was just as happy with this version. I guess the lesson is don't hoard your puff pastry.
No comments:
Post a Comment